08 May 2009

05 April 2009

23 February 2009

15 February 2009

I'VE RECEIVED THE "LEMONADE OUT OF LEMONS" AWARD

I have been nominated by Lisa, aka BRUSH STROKES N STITCHES, for an award. Thank you, Lisa.
I’ve nominated the following blogger. Be sure to check her inspirational blog.



1. Put the logo award on your page.

2. Link the person or persons as I did from your blog that gave you the award.

3. Link to blogs that you are awarding.

14 February 2009

HAPPY VALENTINE'S DAY

Be my Valentine, my love,
As I will be for you,
And we will love the whole day long,
And love our whole lives through.

For love has no parameters
And does not end with time,
But is the gift of paradise,
A pinch of the sublime.

So let us take this holiday
To resubmit our love
To those within that know no sin
And with the angels move.

10 February 2009

Zuppa di Orzo e Fagioli

Barley and Bean Soup (serves 4-6)

1 cup cranberry or red kidney beans
2 ounces pancetta or bacon, finely chopped
1 tablespoon olive oil
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 garlic cloves, chopped
8 cups water
1/2 cup pearl barley
Salt and pepper

Rinse the beans and put in a bowl. Cover with water and allow to sit for 4 hours.

Drain the beans and add to a saucepan with 8 cups of water.
Cook over low heat, uncovered, about 1 hour, or until the beans are tender.
Drain and reserve the liquid.

In a saucepan over medium heat, saute the pancetta in the oil until lightly browned, about 5 minutes.

Add the celery, carrots, onion, and garlic. Saute about 8 minutes.
Puree the beans and the vegetable mixture in a food mill or blender.
Return the puree to the saucepan. Add the reserved cooking liquid, barley, salt and pepper.
Bring to a simmer and cook until barley is tender about 30 minutes. Serve.

Serves 4 to 6 guests

01 January 2009

23 December 2008

18 December 2008

10 December 2008

ADVENT WREATHS.....


Blessed are you, O Lord our God, king of the universe. You sent your Son to be the Light of the world and to spread his light of love to all. Bless us and accept these wreaths of light made from our hands. May their ever increasing brightness be a sign to us of the approaching nearness of your Son, that we might prepare in joy for his humble birth in a manger and be ready to receive him at his coming again in glory; through the same Jesus Christ our Lord, who lives and reigns with you and the Holy Spirit, one God, now and forever. Amen

24 November 2008

WINTER SNOW......

SNOW FLAKES
by Emily Dickinson
Snow flakes.
I counted till they danced so
Their slippers leaped the town,
And then I took a pencil
To note the rebels down.
And then they grew so jolly
I did resign the prig,
And ten of my once stately toes
Are marshalled for a jig!

19 October 2008

A FINE SUNDAY SUPPER...


CUT A NICE BAGUETTE OF BREAD IN TWO AND THEN SLICE EACH HALF INTO TWO PIECE.


SPREAD HEAVILY WITH BUTTER AND PUT ASIDE FOR NOW.


SAUTE TWO CLOVES OF GARLIC, ONE LARGE ONION AND AN ASSORTMENT OF MUSHROOMS IN BUTTER AND EVOO.


WHEN THE ONION MIXTURE IS DONE TO YOUR LIKING, POP THE BREAD UNDER THE BROILER UNTIL TOASTY BROWN. REMOVE AND SPREAD WITH GOAT CHEESE AND HERBS.


HEAP ON YOUR ONION MIXTURE, GET OUT THE WHITE WINE AND APPLES AND PEARS AND ENJOY YOUR SUNDAY NIGHT FEASTS.


à BRAS OUVERTS, Mme LILY...

18 October 2008

WHO GOD IS.....

A Little Boy's Explanation of God...
THIS IS FABULOUS!!!

It was written by an 8-year-old named Danny Dutton, who lives in Chula Vista, CA . He wrote it for his third grade homework assignment, to explain God.' I wonder if any of us could have done as well?
... and he had such an assignment, in California, and someone published it, I guess miracles do happen! ... ]

EXPLANATION OF GOD:
'One of God's main jobs is making people. He makes them to replace the ones that die, so there will be enough people to take care of things on earth. He doesn't make grownups, just babies. I think because they are smaller and easier to make. That way he doesn't have to take up his valuable time teaching them to talk and walk. He can just leave that to mothers and fathers.'

'God's second most important job is listening to prayers. An awful lot of this goes on, since some people, like preachers and things, pray at times beside bedtime. God doesn't have time to listen to the radio or TV because of this. Because he hears everything, there must be a terrible lot of noise inhis ears, unless he has thought of a way to turn it off.'

'God sees everything and hears everything and is everywhere which keeps Him pretty busy. So you shouldn't go wasting his time by going over your mom and dad's head asking for something they said you couldn't have.'

'Atheists are people who don't believe in God. I don't think there are any in Chula Vista. At least there aren't any who come to our church.' 'Jesus is God's Son. He used to do all the hardwork, like walking on water and performing miracles and trying to teach the people who didn't want to learn about God. They finally got tired of him preaching to them and they crucified him. But he was good and kind, like his father, and he told his father that they didn't know what they were doingand to forgive them and God said O.K.'
'His dad (God) appreciated everything that he had done and all his hard work on earth so he told him he didn't have to go out on the road anymore. He could stay in heaven. So he did. And now he helps his dad out by listening to prayers and seeing things which are important for God to take care of and which ones he can take care of himself withouthaving to bother God. Like a secretary, only more important.'

'You can pray anytime you want and they are sure to help you because they got it worked out so one of them is on duty all the time.'

'You should always go to church on Sunday because it makes God happy, and if there's anybody you want to make happy, it's God!'

'Don't skip church to do something you think will bemore fun like going to the beach. This is wrong. And besides the sun doesn't come out at the beach until noon anyway.'

'If you don't believe in God, besides being an atheist, you will be very lonely, because your parents can't go everywhere with you, like to camp, but God can. It is good to know He's around you when you're scared, in the dark or when you can't swim and you get thrown into real deep water by big kids.'

'But...you shouldn't just always think of what God can do for you. I figure God put me here and he cantake me back anytime he pleases.'

'And...that's why I believe in God.'
(If you believe in God, please pass this on, and may God richly bless you, too.) Have an awesome day, and know that someone has thought about you!

16 October 2008

ARTUR VASILEVICH WATERCOLOR......

Gathering Leaves
by Robert Frost
Spades take up leaves
No better than spoons,
And bags full of leaves
Are light as balloons.
I make a great noise
Of rustling all day
Like rabbit and deer
Running away.
But the mountains I raise
Elude my embrace,
Flowing over my arms
And into my face.


15 October 2008

PHOTOGRAPH BY J MOTTERSHEAD


She Tree
by Linda Jackman

She will not easily surrender to the autumn
Clinging to her leaves as a child
Would cling to its mother.
Her battle begins, one she will lose
Driving winds forge a path though her boughs,
Leaves franticly dance
As if to escape their prison.
The tips of her canopy now exposed,
Revealing an intricate web
Of intertwining limbs.
She has lived many seasons.
Soon she will stand naked against the
Harsh elements that
Procede the autumn of her life
Yet she is strong.
Though winter will take its toll,
It will not penetrate her shell.
She will simply sleep, until
A new season brings fourth new growth.

14 October 2008

TILAPIA...YumYum!


Naughty me, I slipped off to "Margarita Ville" this afternoon and enjoyed a "South Of The Border" lunch while Dave and the pooch minced on leftovers in the kitchen at home. Feeling guilty, I went to the fish monger on the way home and splurged on tilapia fillets for our dinner together. It is so easy to do a fancy fish entree in no time. I served the little fish fillets with white wine (can't live without it), la baguette and sauteed asparagus spears. Here is an idea of how I prepared the fish.

*******************
Tilapia à la française


Tilapia (pronounced /tə,lapiə/) or substitute with flounder, cod, scrod.


As you may remember from my former recipes, I use French, tin lined copper for a majority of my cooking but you can surely use any shallow pan that you have in you cupboard. In your pan, brush a bit of olive oil and a squeeze of lemon. Place your fish fillets, not touching, on this oiled surface. Squeeze some lemon juice on each fillet and sprinkle with your favorite herbs. (à la grecque ) I use Penezys Spices "Sunny Paris". It contains purple shallots, chives, green peppercorn, French basil, French tarragon, chervil, crushed bay leaf and dill weed. (I have all of these herbs in my herb drawers but I can never get the same combination that Penzeys does). Lay 3 or 4 very thin slices of butter on each fillet, and sprinkle with French sea salt. Put under the broiler until done to your liking. Since I've broiled in the pretty, oval copper pan, I serve it in the same pan. I do add a sprig of an herb and a lemon wedge to to pretty it up.



PLEASE TAKE TIME TO CHECK PENZEYS WEBSITE

Bon appétit, Mme. Lily...

SOUP DU JOUR......


SOUPE A L'OIGNON

4 LARGE, WHITE ONIONS AND 1 RED ONION PEELED AND SLICE THINLY, ABOUT 1/4 TEASPOON SUGAR. ADD THESE, WITH A
EVOO AND A LITTLE BUTTER TO SAUTE PAN AND COOK UNTIL CARAMELIZED. THIS PROCESS WILL TAKE 20 TO 30 MINUTES.

CRUSH 1 - 2 CLOVES OF GARLIC AND ADD TO MIXTURE ALONG
WITH 1/2 TO 3/4 CUPS OF WHITE (OR EVEN
RED WINE IF THAT'S ALL YOU HAVE), 5 CUPS OF CHICKEN OR BEEF STOCK AND SIMMER FOR A COUPLE OF
MINUTES.

ADD A BAY LEAF (WHOLE) AND A PINCH OF THYME, COVER AND
SIMMER ABOUT 30 MINUTES. SEASON
WITH S & P TO TASTE AS YOU WAIT FOR THE SIMMERING TO BEGIN.
TOSS THE BAY LEAF. LADLE INTO INDIVIDUAL OVEN PROOF
CROCKS, ADD A "CHUNK" OF LA BAGUETTE AND GRUYERE CHEESE.
PLACE UNDER THE BROILER TILL CHEESES BUBBLES.

SERVE WITH YOUR WINE OF CHOICE.
à BRAS OUVERTS, Mme LILY...
REMEMBER WHAT I SAID BEFORE, I DON'T MEASURE SO YOU MAY WANT TO ADJUST THESE MEASUREMENTS TO YOUR TASTE A LITTLE BIT.

12 October 2008

A MINUTE TO APPRECIATE YOU.....


On prend une minute pour t'apprécier,
(we take a minute to appreciate you)
une journée pour t'aimer,(a day to love you)
et une vie entière pour t'oublier !(and an entire life to forget you)
Envois ce message aux personnes(send this message to people)
que tu n'Oublieras jamais(that you will never forget)
******
Aujourd'hui, c'est la journée mondiale de l'amitié ... envoyez cette rose à vos amie
(today is the global day of friendship and send this rose to your friends)
Mme LILY...

09 October 2008

POULET AU COULIS DE CREME...


POULET AU COULIS DE CREME...
(Chicken in cream sauce)

2, 3 to 4 oz boneless, skinless chicken breasts > (poitrine)
1, Lime > (lime)
2, Cloves of garlic > (gousse)
4, Tablespoons of butter > (beurre)
1, Cup white wine > (vin blanc)
1, Large portabella mushroom > (champignon)
2/3, Cup sour cream > (Crème Fraîche)
Herbs of your choice

METHOD...
Melt the butter in a tin lined copper saute pan or stainless steel pan.
Add diced mushroom and crushed garlic and cook, stiring until tender, remove from pan.
Add chicken (squeeze lime on each side) and cook approximately 5 or 6 minutes on each side.
Add more butter if you wish.
Put the mushroom mixture back into the pan.
Add the white wine, herbs and cook 'till chicken is done to your liking.
At this point, add the cream and heat 'till hot (never to the boiling point).

PLATE...
Serve with: Lime wedges and sprigs of herbs
French bread > ( la baguette)
A nice white wine

NOTES...
I never measure when I prepare foods. You must use your own judgment when you try my recipes.

Sour Cream and Crème Fraîche are different products but you can sub one for the other in this recipe.

Watch for my recipe for French Onion Soup > (la soupe à l'oignon).

Regards,Passez-moi l'expression. Mme Lily...

07 October 2008

PUREE SOUPS......


MY DEAR FRIEND, ISABELLE, A LADY WHOSE ROOTS ARE IN BELGIUM, IS SUCH A WONDERFUL FRIEND. ON OCCASION, WHEN I'M A LITTLE UNDER THE WEATHER OR OVER WHELMED WITH PROJECTS, ISABELLE HAS COME TO MY RESCUE WITH A SPECIAL TREAT FOR MY DINNER. SHE MAKES A PUREE SOUP THAT IMPRESSED ME SO MUCH, I DECIDED TO ATTEMPT MY OWN VERSION. MY SWEET DAUGHTER, NANCY, USUALLY PREFERS A VEGETARIAN DIET SO I KEPT MY SOUP SIMPLE AND MEAT FREE.


HERE IS AN IDEA OF WHAT I CREATED.


I MAKE A BASIC BASE OF VARIOUS TYPES OF SPLIT PEAS - 1/4 TO 1/2 CUP,

WHITE AND BROWN RICE - 1/4 TO 1/2 CUP,

VEGETABLE STOCK AND OR WATER - ABOUT 8 CUPS,

PRESSED GARLIC,

MINDED ONION


ADD,

WHEN YOU ARE SATISFIED WITH YOUR BASE,

ANY AND ALL KINDS OF SQUASH,

POTATO,

MORE ONION,

ANY OTHER LEGUME,

TOMATOES.

ALL YOUR FAVORITE SPICES AND HERBS (THAT WORK WITH YOUR VEGGIES)

AND ANY OTHER VEGETABLE THAT YOUR MAY HAVE ON HAND AND WANT TO TOSS IN. (NO BEETS, PLEASE)

SEA SALT (NATURALLY, I USE FRENCH SEA SALT) "FRENCH & COUNTRY CHIC", THAT'S ME!


COOK WELL AND COOL DOWN SLIGHTLY PUT THROUGH YOUR BLENDING MACHINE - ANY KIND THAT YOU USE IS FINE.
TOP OFF WITH A DAB OF SOUR CREAM OR EVEN HEAVY CREAM WILL WORK.


ALWAYS HAVE AN AMPLY SUPPLY OF CHARDONNAY OR CHABLIS ON HAND.


SERVE PEAR SLICES AND CHEESE FOR DESERT.
BLESSINGS,
Mme LILY...

06 October 2008

WONDERFUL, WONDERFUL MONDAY MORNING....




I WAS SO EXCITED WHEN THIS MORNING FINALLY ARRIVED. MY DAUGHTER AND HER GUY HAD MY CAR CLEANED, SERVICED AND A FEW DINGS TAPPED OUT THIS WEEKEND. I COULD HARDLY WAIT TO GET IT ON THE ROAD TODAY. FOR THOSE OF YOU WHO FOLLOW MY BLOG, YOU MAY REMEMBER THAT I LIVE IN A LITTLE SEASIDE VILLAGE NAMED OXFORD MARYLAND. WE HAVE ONE TINY MARKET FOR THOSE WHO DOCK HERE TO GET A FEW GOODIES TO ENJOY WHILE THEY VISIT.
THAT MARKET WAS MY FIRST STOP. LUCKY ME FOUND A FRESHLY BAKED LOAF OF BREAD THE SIZE OF MY BREAD BOARD, THAT I QUICKLY SCOOPED UP. I THEN SPOTTED A BOTTLE OF WINE WITH THE LABEL, "OXFORD LANDING". THAT WENT INTO MY BAG JUST AS SWIFTLY.


*****

AFTER I GOT BACK TO MY KITCHEN, THE IDEA STRUCK ME TO DRIVE TO "TOWN" AND LOOK UP A FISH MONGER. I DID JUST THAT AND I FOUND THE MOST WONDERFUL SHRIMP AND GREAT, BIG SCALLOPS JUST RIGHT FOR MONSIEUR DAVID'S AND MY DINNER. AFTER A QUICK STOP AT THE GROCER FOR GARALIC CLOVES AND CITRUS, I WAS ON MY WAY HOME AGAIN PLANNING MY FEAST. HERE ARE A COUPLE OF PICTURES OF MY "FINDS" AND THE RECIPE I PLAN TO USE.


Mme LILY...

SEAFOOD SCAMPI...

IN A TIN LINED COPPER SAUTE PAN, MELT THREE TBS. OF BUTTER. (THAT'S MY FAVORITE PAN TO COOK SCAMPI IN BUT STAINLESS STEEL IS JUST FINE ALSO.)

CRUSH 2 CLOVES OF GARLIC AND ADD TO MELTED BUTTER AND STIR GENTLY UNTIL GOLDEN BUT NOT BROWNED.

ADD THE PEELED SHRIMP AND SCALLOPS AND BEGIN TO GENTLY SAUTE, CAREFULLY ADDING YOUR FAVORITE CHARDONNAY OR ANY FAVORITE WHITE WINE AND COOK 'TILL FISH IS DONE TO YOUR LIKING.

PLACE ON A FAVORITE PLATE AND SERVE WITH LEMON WEDGES AND HERB SPRIGS.

I FREQUENTLY ADD BOUQUET GARNI (OR ANY FRESH HERBS YOU CHOOSE) IF THE NOTION STRIKES ME WHEN I ADD THE CHARDONNAY.

I FIND THAT SERVING THE WINE THAT I USE IN COOKING GOES BEST WITH THE FINISHED SCAMPI.

*****

I THOUGHT I WOULD JUST SERVE THE BREAD AND A NICE SALAD BUT AS I TYPE THIS, I JUST GOT A REQUEST FOR COUSCOUS SO I SUPPOSE WE'LL HAVE A LITTLE OF THAT TOO.

02 October 2008

27 September 2008

MARIO BATALI.....

ONE OF MY FAVORITE CHEFS...
HIS TV SERIES, "SPAIN, ON THE ROAD AGAIN" IS WORTHWHILE TV VIEWING.
HIS 'SPAIN' WEBSITE IS
http://www.spainontheroadagain.com/index.shtml



"Chef, restaurateur, television personality. Born in Seattle to French and Italian parents, Batali attended high school in Spain and college at Rutgers University in New Jersey, where he was a student of Spanish theater. Always passionate about food, Batali enlisted at Le Cordon Bleu in London only to drop out soon after for an apprenticeship with London's legendary Marco Pierre White. He spent three years training in the Northern Italian village of Borgo Capanne, returning to the States to put his newfound talents to work.
Batali’s flagship restaurant, Babbo Ristorante e Enoteca, opened in Manhattan’s West Village in 1998. The restaurant received three stars from the New York Times and was named "The Best New Restaurant of 1998" by the James Beard Foundation. Subsequent Italian eateries included a Roman-style trattoria called Lupa, a southern Italian seafood trattoria called Esca (2000) and Otto Enoteca Pizzeria (2003). Batali also cofounded a retail shop called Italian Wine Merchants.
The chef and restaurateur also hosts two television programs for The Food Network, Molto Mario and Mario Eats Italy. In his signature orange clogs and red beard, Batali encourages viewers to embrace Italian cookery with gusto. He has authored three books, Simple Italian Food, Mario Batali Holiday Food and The Babbo Cookbook."
© 2008 A&E Television Networks. All rights reserved.

AVAILABLE NOW IN MY EBAY STORE......


" THE LITTLE GREEN TREE FROG "
THE MAGNOLIA LEAVES MAKE A PERFECT HIDING PLACE
$10.00 INCLUDES SHIPPING


21 September 2008

GOODNESS, GRACIOUS ~ I'VE BEEN TAGGED!

OH MY, I'VE JUST BEEN TAGGED BY MANDY,


AND I HAVE TO TELL YOU SIX 'SECRETS' ABOUT MYSELF! !


HERE I GO.....


1. I'VE LIVED ON OR BY THE OCEAN OR BAY FOR MOST OF MY
LIFE BUT I'M AFRAID OF WATER.


2. WHEN I WAS YOUNGER , I WAS A COMPETITION DANCE SKATER.


3. I'M A NATURAL PLATINUM BLONDE AND SO IS MY DAUGHTER.

WOO HOO ! !


4. I CAN PLAY THE PIANO, ORGAN AND MOST BRASS INSTRUMENTS.

DON'T ASK ME WHY I LEARNED BRASS.


5. I'M NOT SCARED TO GO TO THE DENTIST.


6. I'M A CHRISTIAN BUT STILL SLIP AND SAY 'NAUGHTY' WORDS.


YEP, I KNOW - I CHOSE SILLY THINGS TO TELL YA.


HUGS, FRIENDS AND YA'LL HAVE JUST BEEN TAGGED BY ME.







20 September 2008

MARYLAND'S EASTERN SHORE DESIGN AND LANDSCAPING.....


DELL SADLES DESIGNS & LANDSCAPE
**********
SOME OF MY INTERIORS,
LILY...
































































~ OUR LITTLE SITTING ROOM ~
**********

DESIGNS BY DAVID R LEE
MY COLONIAL HOME DECOR
THE LANDSCAPE DESIGNER FOR SADLER'S IS MY SON, DAVID, AND HE HAS ALWAYS INFLUENCED OUR HOME DESIGNS. HE HAS JUST MOVED TO A NEW HOME WITH HIS WIFE AND THREE CHILDREN AND I'M ANXIOUS TO SEE THEIR NEW ABODE.
I'VE INCLUDED A FEW SHOTS OF OUR HOME AND USED AN ANTIQUE PHOTOGRPHY SYSTEM TO GIVE THEM THAT EXTRA "UMPH".









































































17 September 2008

LILY'S FRENCH & COUNTRY CHIC,,,,,,


AUTUMN, IT IS A'COMMIN......


~ September ~
by
Brierly Ashour

When the goldenrod is yellow,
And leaves are turning brown -
Reluctantly the summer goes
In a cloud of thistledown.

When squirrels are harvesting
And birds in flight appear -
By these autumn signs we know
September days are here.

14 September 2008

BE SURE TO CHECK THIS OUT ~ MY NEW EBAY STORE

COMING SOON ~ WATERCOLORS

PRIMITIVE PAINTINGS


FOLK ART DOLLS

FLOORCLOTHS

PENNY RUGS